These Blueberry Muffins are irresistibly tender and bursting with fresh blueberries, all topped with a buttery cinnamon crumb for the ultimate bakery-style experience. They make a perfect breakfast treat or snack, combining the tartness of blueberries with a sweet and crunchy topping. Simple to make, but packed with flavor, these muffins are sure to become a favorite in your household.
Ingredients:
For the Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk (or more as needed)
- 1 cup fresh blueberries
For the Crumb Topping:
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F and prepare a 12-cup muffin pan by lining it with muffin liners or greasing the cups if you prefer.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup sugar, ½ teaspoon salt, and 2 teaspoons baking powder until well combined.
3. Prepare the Wet Ingredients:
- In a small bowl or glass measuring cup, whisk together ⅓ cup vegetable oil, 1 egg, and ⅓ cup milk until smooth. You may need to add a splash more milk if the mixture is too thick.
4. Combine the Wet and Dry Ingredients:
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Be careful not to overmix the batter; it’s okay if there are a few small lumps.
5. Fold in the Blueberries:
- Carefully fold in 1 cup fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them.
6. Prepare the Crumb Topping:
- In a separate bowl, combine ½ cup sugar, ⅓ cup flour, ¼ cup cubed butter, and 1 ½ teaspoons ground cinnamon. Use a fork or pastry cutter to mix until the mixture forms a crumbly texture.
7. Fill the Muffin Tin:
- Spoon the batter into each muffin cup, filling them to the top for a nice, full muffin.
8. Add the Crumb Topping:
- Generously sprinkle the crumb topping over each muffin to give them that delicious, bakery-style finish.
9. Bake:
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean, or with a few moist crumbs. Be careful not to overbake as this can dry out the muffins.
Description and Tips:
These Blueberry Muffins are rich, fluffy, and loaded with fresh blueberries. The crumb topping adds a delightful sweetness and crunch that perfectly complements the soft muffin interior. The recipe is incredibly versatile and easy to make, making it ideal for a quick morning breakfast or as a snack to share with friends and family.
Tips:
- For a more pronounced flavor, you can add a teaspoon of lemon zest to the muffin batter.
- Frozen blueberries can be used if fresh ones aren’t available—just make sure not to thaw them beforehand, as they may turn the batter purple.
- When mixing the wet and dry ingredients, be careful not to overmix to ensure the muffins stay light and fluffy.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze the muffins and reheat them as needed.
These muffins are sure to brighten up any breakfast or snack time with their perfect blend of sweetness and berry goodness!
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